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07 July 2017

Fondant au Chocolat

A classic French dessert, fondant au chocolat is an easy-to-make chocolate cake that you'll want to bake if you can't choose between chocolate brownies or chocolate lava cakes.

Hi !
After a break, we're back to chocolate ! In cake form, obviously. Let me introduce you to fondant au chocolat, a classic french dessert, the lovechild of chocolate brownies and chocolate lava cakes. Yep, you read that right. Fondant au chocolat is smack dab in the middle between those two desserts. It is delicious.
In French, fondant means melty/melting, so you can be assured that this chocolate cake is just melt-in-your-mouth heavenly goodness. Eat it warm with a scoop of vanilla ice cream, or cooled with a couple tablespoons of vanilla custard or whipped cream.

Fondant au chocolat is very easy and quick to make, the kind of recipe you can do with kids. Need proof ? This recipe is one I've been using for years, and it's from a book called Minnie's Recipes. Yes, Minnie as in Minnie Mouse. This book was my first cookbook when I was a child. To sum up : classic French recipe that's easy to make, has chocolate, and can be made with kids. Do I need to say more ? ;)

FONDANT AU CHOCOLAT
by A Cup Of Sprinkles

A classic French dessert, fondant au chocolat is an easy-to-make chocolate cake that you'll want to bake if you can't choose between chocolate brownies or chocolate lava cakes.

For a 10" round pan

Ingredients :250g of good quality dark chocolate3 eggs140g of sugar200g of butter100g of flour

Instructions :

Melt the butter and chocolate together, either in the microwave or in a bain-marie. Set aside.

Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and set aside.

In a bowl, beat the sugar and egg yolks together until lighter in color and fluffy.

Stir in the melted butter and chocolate, then mix in the flour.

Gently fold in the beaten egg whites.

Pour the batter in a lightly greased or baking paper covered springform pan.

Bake in a preheated oven, for 20 to 30 minutes. Make sure to not overbake, as the cake would get too dry. (Tip : Gently shake the pan, the middle should be jiggly while the edges shouldn't move.)

Remove from the oven, let cool for 5 minutes before gently removing from the pan.

Eat warm or cooled, as is or with vanilla ice cream, vanilla custard or whipped cream.